Recipe Description
Welcome, Kuali Bakers! This time, we are showcasing all the most ‘terer’ Malaysian-themed burnt cheesecake submissions here! To enter our giveaway, all you need to do is serve up your most ‘terer’ Malaysian-themed burnt cheesecake using Anchor Cream Cheese, which is the key ingredient to a yummylicious silky burnt cheesecake. Read our full instructions here to win! This recipe is courtesy of Jasmine Wong for the “Burnt Cheesecake, Let’s Make It Malaysian-lah!” Contest.
“This cake is created by using Anchor brand and locally produced ingredients. It depicts preservation, enhancement and strengthening the unity, harmony and peaceful coexistence of various multi-cultural races in Malaysia.” – Jasmine Wong
This recipe is best with
Recipe Ingredient
- Burnt cheesecake
- 910 gm Anchor cream cheese, room temperature
- 204 gm Castor sugar
- 6 Large eggs
- 270 gm Anchor whipping cream
- 1 tsp Salt
- 1 tsp Vanilla essence
- 45 gm All-purpose flour
- Filling
- Grass jelly
- “Cendol”
- Red beans
- Decoration
- Fresh desiccated coconut
- Blue pea flowers
- Grass jelly
- “Cendol”
- Red beans
- Palm sugar
Instructions
- 11” diameter round removable base tin.
- Grease butter on the tin. Line the tin with 2 overlapping sheets of parchment paper (12” x 16”). Preheat oven at 220°c.
- Beat the soft cream cheese with a stand or hand mixer on medium low speed for a few minutes. Add in sugar and continue beating until completely incorporated.
- Increase the speed to medium and add eggs, one at a time until well combined.
- Reduce the mixer speed to medium-low. Add whipping cream, salt and vanilla essence. Continue beating for a few minutes.
- Turn off mixer and add flour. Beat on low speed a few minutes until incorporated. Occasionally, scrape the sides and continue to beat until the batter is smooth and silky.
- Pour the batter in 3 batches into the tin. First batch, scatter cut grass jelly. Second batch, scatter “cendol”. Lastly, scatter the red beans on the third layer. Bang lightly 2-3 times to get rid of bubbles.
- Bake for 60-65 minutes using 220°c.
- Remove and let it cool completely. Cover it tightly with “cling wrap” and chill overnight.
- Unmold by gently peeling the parchment paper.
- Decorate the center with the desiccated coconut, mixed with some palm sugar. Arrange the cendol, grass jelly and red beans around.
Preparation
Method
